Drain the calico and transfer to a large saucepan of boiling water. Boil for 20 minutes.

Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add to the fruit mixture and combine. Stir in breadcrumbs and flour.

Remove calico from the water and wring out excess water. Place flat. Sprinkle generously with extra flour, leaving a 5cm boarder. Shape mixture into a ball and place in centre of calico. Gather the calico together and tie to seal. Leave 2 loops at top.

Bring a saucepan of water to the boil. Place a saucer in the bottom. Lower pudding into the water and secure loops to the saucepan to make sure the pudding doesn’t touch the pan. Cover with boiling water. Cook, covered, over medium heat, adding more water when necessary, for 6 hours.

To make the brandy butter, use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Beat in the brandy or sherry and cinnamon.

Remove the pudding from the water and serve with brandy butter and double cream.